Ingredients
- 90 ml Olive oil (For the tomato sauce)
- 1 piece White onion (Finely chopped, for the tomato sauce)
- 2 clove Garlic (Crushed and sliced, for the tomato sauce)
- 2 tbsp Tomato purée (For the tomato sauce, if the tomatoes are not very ripe)
- 1000 g Ripe plum tomatoes (Roughly chopped, for the tomato sauce)
- 4 pinch Salt (For the tomato sauce)
- 2 pinch Black pepper (Freshly ground, for the tomato sauce)
- 3 pinch Granulated sugar (Optional, for the tomato sauce)
- 3 piece Basil (For the tomato sauce)
- 4 piece Ripe tomatoes (Preferably marmande or beef, organic if possible)
- 200 g Pork mince
- 60 g Fresh breadcrumbs
- 1 piece Egg yolks
- 1 piece Shallot (Finely chopped)
- 2 clove Garlic (Crushed)
- 2 tbsp Parsley (Roughly chopped)
- 1 tbsp Fresh tarragon (Leaves picked, roughly chopped)
- 1 tbsp Olive oil
- 60 g Comté cheese (Grated)
Instructions
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Heat olive oil in a pan over medium heat. Gently fry onion and garlic for 3-4 minutes until softened but not colored.
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Stir in tomato purée (if using) and cook for one minute before adding chopped tomatoes. Season with salt and pepper.
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Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally.
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Meanwhile, preheat the oven to 180C/350F/Gas 4.
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Cut the tops off the tomatoes and scoop out the seeds with a teaspoon. Season the inside of each tomato with salt and pepper.
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Mix the minced pork, breadcrumbs, egg yolk, shallot, garlic, parsley, and tarragon in a bowl. Season well with salt and pepper.
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Spoon the pork mixture into the tomatoes, mounding it slightly. Drizzle with olive oil and brush the tops.
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Place the stuffed tomatoes in an ovenproof dish and bake for 30 minutes.
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Remove from the oven and sprinkle the Comté cheese over the top. Return to the oven for a further 10 minutes, or until golden-brown.
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To serve, spoon some tomato sauce onto each plate and top with a stuffed tomato. Garnish with fresh basil leaves.
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